Tourism – Operations Management

www.lambtoncollege.ca/TMAN
Program Code: TMAN (International) Awarded Upon Completion: Ontario College Diploma Starts: Sep (Open)
Term 1 (Sep - Dec) HCL-1003 Tourism Foundations HCL-1204 Leadership Development HCL-1303 Tourism Technology HCL-1403 Food and Beverage Operations HCL-1501 Industry Certifications ENG-1144 Hospitality Business Communications JSS-1001 Job Search & Success Term 2 (Jan - Apr) HCL-2003 Financial Control HCL-2103 Tourism Marketing HCL-2303 Hotel Operations HCL-3203 Human Resources HCL-3403 Tourism Trends GED-XXX3 General Education Elective GED-XXX3 General Education Elective Co-op Term 1 (May - Aug) CPL-1049 Co-op Work Term Term 4 (Sep - Dec) HCL-3003 Events, Meetings and Conferences HCL-3103 Marketing Communications HCL-3504 Cost Management HCL-3603 Operations Management HCL-4103 Organizational Leadership HCL-4303 Entrepreneurship in Tourism GED-XXX3 General Education Elective

Engage in a tourism and hospitality management program that develops the highly in-demand skills of leadership, cultural intelligence, and a managerial approach to business operations in one of the fastest growing industries in the world. Exploding demand for tourism combined with a skilled labour shortage creates dynamic opportunities for rapid career advancement for graduates.

Trained professionals enjoy career success creating experiences for corporate and entrepreneurial tourism organizations including destination marketing organizations, world class hotels and resorts, tourism attractions, entertainment venues, gaming organizations, and all businesses that value the "customer experience."

Lambton College’s Tourism- Operations Management student experience delivers

Program Capabilities outline what skills students should possess as they progress through each term/year of their program.

Co-op students and employers will find this information most useful and can reference this capabilities document to ensure students are gaining the experience they need to fulfull the program requirements.

The student will be capable of the following skills by the end of the term indicated:

Co-op Term

  • Ensure positive customer experiences by providing service in a professional manner, both individually and as part of a team
  • Employ effective interpersonal skills in dealing with customers and colleagues
  • Demonstrate professional business etiquette and protocol contributing to a positive company brand
  • Communicate knowledge of activities, attractions, products and services to customers
  • Apply cultural intelligence to the provision of service to guests and interactions with colleagues
  • Deliver customer service solutions that anticipate and meet/exceed guest and organizational expectations
  • Employ service recovery techniques to turn customer dissatisfaction into customer loyalty
  • Apply computer skills that support hospitality and tourism functions
  • Follow procedures for front office operations related to each stage of the guest cycle including the use a property management system
  • Organize and execute food and beverage service adhering to operational standards   
  • Mix and present alcoholic beverages including mixed drinks and comply with legislation governing alcohol services (Smart Serve Certified)
  • Comply with regulations  to apply preventative approaches to safety, sanitation,  maintenance of facilities, equipment and supplies (Food Handler and WHMIS Certified)
  • Perform basic accounting procedures and apply basic understanding of cost, cost percentages and inventory management
  • Comply with relevant legislation including the Employment Standards Act and Occupational Health and Safety Act
  • Prepare billing and invoices, point of sales reports, cash reports, revenue reports and reconcile cash and receipts
  • Discuss current trends in tourism and how they may be applied at an operational level to ensure responsible and sustainable development

Upon Graduation

  • Support an industry service culture by adopting professional decorum, performing effectively, using leadership and supervisory techniques, and applying cultural intelligence and operational knowledge
  • Apply human resources, management and leadership knowledge and skills to enhance performance as an employee, team member and supervisor
  • Use appropriate technologies to enhance the quality and delivery of guest experiences and as a measurement of effectiveness.
  • Apply concepts of internal and external marketing, and social media to promote, sell and evaluate tourism products
  • Participate effectively in the planning and provision of special events, meetings and conferences
  • Interpret financial statements and operating ratio in order to evaluate operational performance
  • Apply cost control strategies in purchasing/receiving, food and beverage operations, labour and inventory
  • Apply human resource knowledge in job descriptions, recruitment, selection, orientation, training and performance management
  • Develop operational action plans for improving overall performance including guest satisfaction, employee morale and performance, increasing revenues and controlling costs
  • Recommend strategies to promote ethical behaviour and improve corporate social responsibility and environmental sustainability

For co-op information, contact:
Kyle Walker, Employer Client Relations
kyle.walker@lambtoncollege.ca
519-542-7751 x 3002